Vegan Gluten Free “Fried” Pickles

Gluten-Free   /   Vegan
Vegan Gluten Free "Fried" Pickles | ourfourforks.com
Josh’s mom, Jackie, makes the best pickles I’ve ever tried. At the end of every summer, friends and family drop off their garden cucumbers and Jackie pickles them. Last weekend Josh and I met up with Jackie and received our batch: four huge jars of pickles, each with varying degrees of heat (from peppers) and spices.

 

Though Josh and I have been known to eat through several jars in several hours, we showed enough restraint this year to be able to makes these vegan gluten free “fried” pickles, as per Jackie’s request.

 

These “fried” pickles are my healthy take on the classic appetizer. This version uses only vegan and gluten free ingredients and calls for baking rather than frying: all the flavor with a lot less refined flour and fat.

 

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Roasted Almond Butternut Squash Sauce + Potato Spaghetti

Gluten-Free   /   Paleo   /   Vegan

Roasted Almond Butternut Squash Sauce + Potato Spaghetti

As soon as the weather turns, I quickly abandon summer salads and turn to fall foods: butternut squash, roasted root vegetables, sweet potato, kale and almond salad, cornbread. For breakfast, I’ve been craving pumpkin granola and for dinner this: roasted almond butternut squash sauce.

 

My plan for this meal was elaborate. We have over 5 lbs of new potatoes sitting in our fridge from our CSA and I wanted to make this gluten free potato gnocchi to pair with the sauce. I took a trip out to Cambridge to visit H-Mart, an amazing Asian market, to pick up some sweet rice flour, then spent hours in the kitchen baking the potatoes, rolling out the dough, shaping the gnocchi. It looked good and I had high hopes. But when I boiled them, they turned to mush: inedible.

 

The piece of this plan that did work out, thankfully, was this roasted almond butternut squash sauce. Roasted squash, almond butter, coconut milk, onions and sage are blended together to make this smooth and rich sauce that is deliciously creamy and vegan. This sauce is perfect for gnocchi (if you have a gluten free recipe that works, let me know) or a pasta (or pasta-like alternative) of your choice including spaghetti squash or this gluten free potato spaghetti. Topped with fried sage and roasted almonds, this is fall comfort food at its best.

 

Roasted Almond Butternut Squash Sauce + Potato Spaghetti

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Chestnut Flour Crepes with Fresh Figs + Goat Cheese

Gluten-Free   /   Paleo

Chestnut Flour Crepes with Fresh Figs + Goat Cheese | ourfourforks.com

I came back from Corsica a couple of weeks ago with a new obsession: fresh figs. Fig trees are everywhere there and my sister and I took full advantage, stopping to pick them whenever possible.

 

Corsica, aside from its cheese and charcuterie, is known for its chestnut flour, a finely ground, slightly sweet, gluten-free flour made from chestnuts. Crepes (though not popular in Corsica) are ubiquitous in Paris, so I decided to combine these two influences here.

 

Chestnut flour crepes with goat cheese and fresh figs will become a staple dish around here. I have never made crepes before – and I was surprised at how easy and versatile they are. Be sure to read the notes at the end of the recipe for some crepe making tips.

 

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Loaded Greek Sweet Potato Fries

Gluten-Free   /   Paleo

Loaded Greek Sweet Potato Fries | ourfourforks.com

When it comes to quick weeknight meals, I tend to go through regional phases of cooking in the most stereotypically American sense (a bit embarrassing). For a month or more I’ll make “Mexican” food – simple salads or tacos seasoned with cumin, cilantro and avocado, topped with salsa. Then I may move onto “Italian” for a couple weeks; spaghetti squash pasta, eggplant parmesan, pizzas, etc. until I run out of Josh’s tomato sauce.

 

This month has been all about “Greek” food. The phase began with a simple desire for grass-fed lamb and we’re only in the middle of it. These loaded Greek fries pile on all my favorite elements of Americanized Greek cuisine: oregano sweet potato fries topped with spiced lamb meat, tzatziki sauce, fresh tomatoes, feta and pickled red onions. They’re a perfect, satisfying and healthy alternative to greasy summer food.

 

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Chewy Apricot Coconut Cookies with Chocolate

Gluten-Free   /   Vegan

Chewy Apricot Coconut Cookies with Chocolate | ourfourforks.com
Josh and I were in France with my family last week for a wedding, which brings me to the topic of food and planes. Even though I’m food conscious when is comes to traveling – planning out where to eat, slightly stressing about breakfast options (I have a serious oatmeal habit), scoping out the local specialities – food is not something I usually bring on planes.  If I pack snacks, I eat them out of boredom rather than hunger and I’m just not that together about it all.

 

If I was more together and not always so rushed, I’d make and pack these gluten free, vegan chewy apricot coconut cookies. They would make a perfect travel breakfast, snack or sweet bite after (or instead of) a meal on the go.

 

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